This is my new favourite thing. It takes a while to prepare and is a bit of a faff in lots of pans, but is unbelievably tasty and well worth the effort. Dinner guests will be in awe :)
Harissa Prawns
10-12 big prawns
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp harissa paste
3 garlic cloves, crushed
juice of 1 lemon
Roast veg
1 small pumpkin or squash (I use 1 or 2 Gem Squash)
1 courgette, cut into chunks
1 red pepper, cut into chunks
Cauliflower cous cous
1 small cauliflower (approx 250g)
100ml chicken stock
1 tbsp lemon juice
1 tbsp olive oil
30g fresh coriander, roughly chopped
15g mint leaves, roughly chopped
Yoghurt sauce
150g natural yoghurt
1tbsp harissa paste
Start by marinating the prawns. Pop them in a bowl and cover them with a well-mixed oil, harissa, cumin, ground coriander and garlic. (everything except the lemon juice which is for later). Set aside in the fridge for 30-60 minutes.
Heat the oven to 200C, place the chopped veg into a roasting tin, cover with oil and roast for 35-40 minutes.
Whilst the vegetables are roasting, make the cauliflower cous cous. Cut the cauliflower into chunks, place in a food processor and blitz until it resembles cous cous.
Fry the cauliflower cous cous for one minute in a frying pan with a small amount of olive oil. Then add the chicken stock and cook for 5 minutes.
Remove from the heat and stir in the lemon juice, 1 tbsp olive oil, the coriander and mint and the roasted vegetables.
Now it's time to add it altogether.
In a large frying pan over a high heat, add the prawns and lemon juice for one minute. Then pop this on top of the cous cous and roast veg mixture.
To server, make the yoghurt sauce by mixing together the yoghurt and harissa.
